Chocolate Chip Muffins

Chocolate Chip Muffins

These are affectionately called “everything muffins” around our home because my oldest daughter Kiley, the one who found the original recipe we adapted, decided that since we could put pretty much anything in them that we would call them just that. She originally had a craving for blueberry muffins one day, found this recipe and adapted it to make it gluten free for me. They were great! But I’m not the hugest fan of blueberry muffins myself so then we made them with chocolate chips and thus began my greatest addiction. You can play around with different additions too but I think I’ll always be partial to the chocolate chips myself. I’ve noted the specific brands I use to make these allergen friendly and I can promise if you use those brands you will not be disappointed in how these muffins turn out!

1 1/2 cups flour (for gluten free flour we ONLY use Kinnikinnick brand in our home, complete review on that product here)

3/4 cup sugar

1/2 tsp. salt

2 tsp baking flour

1 egg

1/3 cup oil (we only use Carrington Farms fractionated coconut oil for baking - there’s no added sweet taste)

1/3 cup milk (for dairy free we substitute water - I promise it tastes just as good!)

1 cup chocolate chips (we use Enjoy Life dark chocolate morsels)

1.Preheat oven to 400 degrees.

2.Whisk together dry ingredients.

3.Add wet ingredients and mix until combined.

4. Add chocolate chips.

5. Fill in lined muffin cups and bake for 20 minutes. Cool on cooling rack.